Peach Cobbler Pound Cake

This rich buttery pound cake is the perfect dessert! My family goes crazy over this recipe. Every time I make it, I literally blink and it’s gone.

It has the best of everything – a moist brown sugar pound cake, a cinnamon swirl in the center of the cake like my Sock it to Me Pound Cake, and then a beautiful brown butter glaze that compliments the peach flavor perfectly.

I’m not done! Then it’s topped with juicy peaches that are roasted in cinnamon and sugar. In a word, it’s perfection.

Best of all, this recipe calls for simple ingredients that are pantry staples. It’s one of my favorite summer desserts but I also make this during the holidays and everyone goes nuts for it! This pound cake is literally addicting.

At first bite, you’ll understand the hype! If you’re looking for real deal peach cobbler, try my cast iron peach cobbler recipe!

• Fresh peaches: it’s peach season so it’s only fair that I use fresh peaches. I recommend using freestone peaches or yellow peaches. They’re less juicy and won’t become soggy when baking. Here’s a go-to guide for how to pick peaches! These are ideal for this fresh peach cobbler cake or even peach shortcakes because the cobbler filling goes on top and you don’t want the cake to get soggy! However, if you’re seeing this recipe around Thanksgiving or Christmas (this is an ideal holiday dessert), you can use canned peaches. Don’t worry about roasting them, just toss them in cinnamon and sugar and place on top of the finished cake.
• Butter and Cream Cheese: these ingredients are what yield a moist pound cake. If you I used salted butter but feel free to use unsalted butter if you’re watching your salt intake. Also, you can use sour cream in place of cream cheese if that’s what you have on hand. Whatever you use, be sure that it’s at room temperature for the best results! Use leftover cream cheese to make my cream cheese pound cake recipe!
• Cinnamon and Nutmeg: these warm spices really play up the peach flavor when combined. I use it in the cake, in the cinnamon swirl filling, and in the roasted peaches. The flavor is like getting a cozy warm hug!
• Use a different fruit! Nectarines or apricots are a good swap, check out my apricot cake for some inspo!

How to make Peach Cobbler Pound Cake

There are a few moving parts, but it is quite an easy recipe to make!

Preheat the oven to 350 degrees F. Make the cinnamon swirl filling by combining brown sugar, cinnamon, and flour into a small mixing bowl. Whisk together and set aside. (Image 1)

Add butter and cream cheese to the stand mixer with the paddle attachment. Cream together for 3 minutes, increasing to medium speed, then add brown sugar and sugar and continue to cream together for another 3 minutes. This is an important step because it adds air into the batter. (Image 2)

• Add vanilla extract and the eggs, one at a time. The batter may separate a bit, this is completely normal! (Image 3)

Scrape down the sides of the bowl and continue to mix until smooth, about 30 seconds. (Image 4)

Combine the dry ingredients. In a separate bowl, whisk together all purpose flour, cinnamon, nutmeg, and salt together. Pour flour mixture into the wet ingredients and fold together until just combined. (Image 5)

Spray a 10-cup bundt cake pan with nonstick baking spray and pour half of the batter into the bottom of the bundt pan. Add brown sugar mixture, ensuring the batter is covered completely. (Image 6)

Pour remaining batter on top. Bake for 1 hour and 20 minutes. (Image 7)

Make the brown butter glaze by browning butter in a pan. Add the browned butter to a large mixing bowl and add powdered sugar, vanilla extract, and heavy cream. Start by adding 3-4 tbsps, add more if you prefer a looser texture. (Image 8)

• Once the cake is done, increase the oven temperature to 400 degrees F. Allow the cake to cool in the cake pan for 10 minutes, then turn the cake over onto a wire rack or a plate to cool.
• Make the roasted peaches by adding sliced peaches to a large mixing bowl. Add sugar, lemon juice, and cinnamon. Toss together. Line a baking sheet with parchment paper and add sliced peaches. Roast in the oven for 10 minutes. (Image 9)

Assemble! Drizzle the brown butter glaze onto the cake and top with the roasted peaches. Add a little bit of crushed graham crackers on top as a kind of streusel topping but way easier.

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